Authentic Shallot Chilli Recipe – South Indian Vengayam Podi

Last Updated on 2 months by Neha Deshmukh

Authentic Shallot Chilli Recipe – South Indian Vengayam Podi

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – Vengayam Podi, or Shallot Chilli Podi. It’s seriously addictive, and once you make it, you’ll find yourself reaching for it with everything. I first made this when I moved away from home and desperately missed the flavours of my mom’s cooking. It’s a little piece of home I can whip up anytime!

Why You’ll Love This Recipe

This isn’t just a condiment; it’s a flavour bomb! Vengayam Podi adds a wonderful kick to simple meals. It’s quick to make, requires minimal ingredients, and honestly, elevates everything from breakfast to dinner. Plus, it’s naturally vegan and gluten-free, making it a great option for many dietary needs.

Ingredients

Here’s what you’ll need to make this delicious podi:

• 6 Red Chillies
• 12 Shallots (small onion/chinna vengayam)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Shallots (Chinna Vengayam) – Regional Variations & Selection

Shallots, or chinna vengayam as we call them, are key. They have a milder, sweeter flavour than regular onions. You can usually find them at Indian grocery stores. If you can’t find shallots, you can use a small red onion, but the flavour won’t be quite the same. About 100-150g of shallots is perfect.

Red Chillies – Spice Level & Types

I use Byadagi chillies for a vibrant colour and medium spice. But feel free to adjust based on your preference! Guntur chillies will give you a much hotter podi, while Kashmiri chillies will be milder and add a beautiful red hue. Around 30-40g of red chillies should do the trick.

Salt – Quality & Usage

Don’t underestimate the power of good salt! I prefer using sea salt or Himalayan pink salt. It really enhances the flavours. Start with about ½ teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, peel the shallots and roughly chop them. No need to be perfect here!
2. Next, grind the red chillies and salt into a coarse powder using a blender or spice grinder.
3. Add minimal water – just a tablespoon or two – to help create a thick paste consistency. We don’t want it too runny!
4. Now, add the chopped shallots to the blender and pulse briefly, about 5-7 seconds, to combine. Don’t over-blend! We want some texture, not a smooth paste.
5. And that’s it! Your Vengayam Podi is ready.

Expert Tips

• Don’t over-blend: Seriously, this is the biggest tip. A little texture is what makes this podi so good.
• Roast for extra flavour: For a deeper, smokier flavour, dry roast the shallots and chillies for a few minutes before grinding.
• Cool completely: Make sure the mixture is cooled down before storing it to prevent condensation.

Variations

I love experimenting with this recipe! Here are a few ideas:

Spice Level Adjustments

Want it hotter? Add more chillies! For a milder version, remove the seeds from the chillies before grinding. My friend, Priya, adds a pinch of black pepper for an extra kick.

Vegan Adaptation

Good news – this recipe is already vegan! No changes needed.

Gluten-Free Adaptation

This is naturally gluten-free too!

Festival Adaptations (e.g., Makar Sankranti, Pongal)

During Pongal, my family loves adding a spoonful of this podi to the sweet pongal for a delightful savoury-sweet contrast. It’s also fantastic with the sesame and jaggery treats made during Makar Sankranti.

Serving Suggestions

Okay, this is where the fun begins! Vengayam Podi is incredibly versatile.

• With Dosa and Idli: A classic pairing!
• With Rice: A spoonful mixed with hot rice and a drizzle of ghee is pure comfort food.
• As a Dip: Serve it with vegetable sticks or papadums.
• On Sandwiches: Adds a lovely zing to your favourite sandwich.

Storage Instructions

Store leftovers in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to a week. It tends to lose its vibrant colour over time, but the flavour will still be amazing!

FAQs

Let’s answer some common questions:

What is Vengayam Podi traditionally served with?

Traditionally, Vengayam Podi is served with South Indian breakfast staples like dosa, idli, and vada. But honestly, it goes with so much more!

Can I make this podi ahead of time?

Absolutely! You can make it a day or two in advance. The flavours actually meld together even more over time.

How can I adjust the heat level of this podi?

Use milder chillies, remove the seeds, or reduce the number of chillies used.

What’s the best way to store leftover podi to maintain freshness?

Store it in an airtight container in a cool, dry place. Refrigeration can extend its shelf life, but it might lose some of its aroma.

Are there any health benefits to using shallots in this recipe?

Yes! Shallots are packed with antioxidants and have anti-inflammatory properties. They’re also a good source of Vitamin C and potassium.

Enjoy making this delicious and versatile Vengayam Podi! Let me know in the comments how you like to enjoy yours. Happy cooking!